Fry the shallots and garlic, then add the butter and mushrooms and simmer for 10 minutes. Now add white wine and flour and then simmer for another 5 minutes.

Now add the mushrooms and the stock and simmer for another 15 minutes. Then puree finely, add the cream and creme fraiche and puree again until there is foam.

Serve on a preheated plate and afterwards spoon the foam onto the soup when serving. Use the parsley as a decoration.